Eggplant Rollatini

Introduction

This classic Italian-American dish is a true crowd-pleaser, offering layers of flavor and comforting textures in every bite. You’ll love how the tender roasted eggplant slices cradle a creamy, savory filling, all baked in a simple tomato sauce. It’s a delicious and satisfying vegetarian meal that feels both rustic and elegant.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 4

Ingredients

• 2 eggplants
• Fine sea salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 garlic clove (, finely minced)
• 8 ounces fresh spinach (, drained and chopped)
• 8 ounces ricotta cheese (, drained)
• 2 tablespoons roasted red pepper (, drained and minced)
• 1 egg
• 1 1/2 cups plain tomato sauce
• 1 tablespoon dried oregano
• 1/2 cup mozzarella cheese
• 1 tablespoon Parmesan cheese (, freshly grated)

Instructions

1. Preheat your oven to 400°F (200°C). Slice the eggplants lengthwise into 1/4-inch thick planks (you should get about 8 slices per eggplant). Lay the slices on a baking sheet lined with paper towels, sprinkle both sides generously with fine sea salt, and let them sit for 10 minutes to draw out moisture. Pat them completely dry with fresh paper towels.
2. Arrange the dried eggplant slices in a single layer on baking sheets (you may need two). Brush lightly with the olive oil and season with freshly ground black pepper. Roast for 12-15 minutes until they are pliable and lightly browned. Remove from the oven and reduce the oven temperature to 375°F (190°C).
3. While the eggplant roasts, prepare the filling. In a skillet over medium heat, sauté the finely minced garlic for 30 seconds until fragrant. Add the drained and chopped fresh spinach and cook until just wilted. Transfer the spinach mixture to a bowl and let it cool for a few minutes.
4. To the bowl with the cooled spinach, add the drained ricotta cheese, minced roasted red pepper, and the egg. Season with a pinch of salt and pepper. Mix until well combined.
5. Spread the plain tomato sauce evenly over the bottom of a 9×13 inch baking dish.
6. Place a heaping tablespoon of the ricotta-spinach filling at one end of each roasted eggplant slice. Gently roll up the slice around the filling and place it seam-side down in the baking dish on top of the sauce. Repeat with all slices.
7. Sprinkle the tablespoon of dried oregano evenly over the rolled eggplant. Top with the mozzarella cheese and the freshly grated Parmesan cheese.
8. Cover the dish with foil and bake at 375°F for 20 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly. Let the dish rest for 5 minutes before serving.

Variations

• Grilled Eggplant: For a smokier flavor, grill the eggplant slices instead of roasting them in the oven.
• Lighter Bake: Skip the initial roasting step and assemble the rolls with raw, salted eggplant. Simply increase the covered baking time to 30-35 minutes to ensure the eggplant cooks through.
• Individual Portions: Prepare the rollatini in individual ramekins or small baking dishes for a beautiful, personalized presentation.
• Sauce Swap: Substitute the plain tomato sauce with a marinara or a spicy arrabbiata sauce for a different flavor profile.

Tips for Success

• Thoroughly Dry Eggplant: Salting and patting the eggplant dry is crucial—it removes excess moisture, prevents a soggy texture, and helps the slices roll without breaking.
• Drain Ingredients Well: Ensure your ricotta, spinach, and roasted red peppers are well-drained to keep the filling from becoming watery.
• Use a Sharp Knife: A very sharp knife or a mandoline will help you achieve even, thin eggplant slices that roll easily.
• Don’t Overfill: Use about 1 tablespoon of filling per slice; overfilling can cause the rolls to burst open during baking.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or until heated through. You can also reheat individual portions in the microwave for 1-2 minutes.

FAQ

Can I make this dish ahead of time?

Yes, you can assemble the rollatini in the baking dish up to a day in advance. Cover tightly and refrigerate. Add 5-10 minutes to the covered baking time when cooking from cold.

Do I have to salt the eggplant?

While it adds to the prep time, salting is highly recommended. It significantly improves the texture of the final dish by removing bitterness and excess moisture.

Can I use frozen spinach?

Yes, you can substitute an equal amount of thawed and thoroughly squeezed frozen spinach for the fresh spinach. Make sure to remove as much liquid as possible.

What if my eggplant slices break while rolling?

Small tears are okay. If a slice breaks completely, you can use it to patch another roll, or simply layer two broken pieces with filling in between.

Can I freeze Eggplant Rollatini?

Yes, you can freeze it before or after baking. For best results, assemble and freeze unbaked. Thaw in the refrigerator overnight before baking as directed, adding a few extra minutes to the cook time.

What can I serve with this?

This dish pairs wonderfully with a simple green salad, garlic bread, or a side of pasta tossed in olive oil and herbs.